Recipes - Page 8 of 10 - AlterNativa3

Category: Recipes

Keto chai brownie recipe

Posted on by factoria

Today we bring you the recipe of keto chai brownie which proposes @little.paleo using our pure cocoa with chai. Perfect as a dessert or even for breakfast or a snack, the best thing is that it's healthy! It is a low-carbohydrate sweet and perfectly suitable for diabetics.

To make this dessert he has used, among other ingredients, pure cocoa with chai like the one you can find in our shop. Chai is an aromatic blend of spices that, together with pure cocoa, gives you a sense of well-being and results in a comforting and relaxing combination that you can enjoy in your everyday life.

Here are the ingredients and the step-by-step instructions!

Ingredients

  • 1 organic egg
  • 100 g courgette (skin on, diced and heated for 3 minutes in the microwave)
  • 30 g of peanut butter
  • 15 coconut flour
  • 20 g almond flour
  • 10 g of pure cocoa with chai
  • 1 teaspoon sweetener
  • 1/2 teaspoon vanilla powder
  • 30 ml ghee
  • 1 pinch of salt
  • 1 teaspoon of yeast
  • Pecans

Step by step

  1. Put all the ingredients (except the nuts) in the food processor until they are completely crushed and blended.
  2. Spread it all out in a mould without sticking.
  3. Top with the pecans as a decoration or topping.
  4. Bake for 20 minutes at a temperature of 180º. Please note that it should not be hard, but rather creamy on the inside.
  5. Finally, it leaves the brownies rest for 15-20 minutes.

  Now you have it! What do you think? I'm sure it's perfect, so please share the final result with our profiles at Instagram, Twitter y Facebook. And above all, enjoy your keto chai. browniea healthy and diabetic-friendly dessert option.

Cocoa, almond and fig spread

Posted on by factoria

 

Do you usually have cocoa spread at home?Alf Mota brings us a different proposal that we are sure you will love! It is a cocoa, almond and fig spread. It has been produced using our pure organic cocoa and Fairtrade, without flavourings or thickeners.

We remind you that cocoa has multiple benefits for your healthAmong other things, it helps to regulate blood pressure, making it an ally to take care of your cardiovascular health. In addition, thanks to its flavonoids, it helps to improve memory, and it also plays a role in mood, even helping to combat depression. As you can see, your health can benefit greatly from including cocoa in your recipes, and this is a great way to do it!

Would you like to prepare it? Here are the ingredients and the preparation of this simple recipe. You don't need too much time to get a good result, so we recommend you try it.

Ingredients

Make sure you have all these ingredients before you start:

  • 3 tablespoons of pure organic cocoa
  • 100 gr skinless, toasted and chopped almonds
  • 50 g chopped dried figs
  • 1 pinch of sea salt
  • 4 tablespoons of extra virgin olive oil
  • 100 ml vegetable almond drink

Step by step

Have you got everything? Then you can start! This recipe is very simple, so it only has one step and won't take you long. You have to mix and blend all the ingredients into a spreadable cream in a blender.

Your cream is ready! Spread it later and enjoy it for breakfast or as an afternoon snack. a nutritious and delicious recipe at the same time.

Do you have everything you need to prepare this cocoa, almond and fig spread? Then share the result with our profiles on Instagram, Facebook y Twitter. And remember that on our blog you can find other recipes to keep you going. Enjoy your meal!

Cherry smoothie recipe

Posted on by factoria

Do you want to learn how to prepare a cherry smoothie healthy and delicious? This recipe is perfect to start the morning full of energy. Learn how to make it with the step by step that brings us Herbivore Chronicles!

Ingredients

-One cup of pitted cherries

- 2 glasses unsweetened vegetable milk

- 2 tablespoons unsweetened cocoa powder

- Cherries and chocolate grated (minimum 70%) for garnishing

Step by step

1. Remove the bone from the cherries with a thick straw over a narrow-mouthed bottle. Grasp the cherry with two fingers while gently squeezing the straw as if you were screwing in a screw. The stone will fall to the bottom of the bottle and your fingers will hold the pitted cherry.

2. Place in a blender the pitted cherriesthe vegetable milk y cocoa. Whisk to desired consistency.

3. Decorate with cherries y grated dark chocolate and serve it chilled.

There you have it! If you haven't refrigerated the cherries, put the smoothie in the fridge for a few minutes to drink it cool. And remember that if the cherries were already ripe, you don't need to add sugar or sweeteners.

Did you know that...?

You already have your smoothieBut what do you know about one of its main ingredients? The cherry is a food that has been known since prehistoric times. As for its origins, it is believed to be in Asia Minor and to have been could have arrived in Europe via migratory birds..

In SpainThe provinces where cherry tree cultivation is most important are Zaragoza, Cáceres, Barcelona, Castellón and Alicante.

Have you got everything ready? Then follow all the steps to prepare this cherry smoothieI'm sure you'll love it! And don't forget to share the result with our profiles of Instagram, Twitter o Facebook.

Gluten and lactose free vegan chocolate sponge cake recipe

Posted on by factoria

Do you want to learn how to prepare a gluten-free and lactose-free vegan chocolate sponge cake recipe? Then follow the step-by-step instructions below to make a nutritious and delicious snack. But what will you need? We will use our Mascobado cane sugar and our pure cocoa with orange and cinnamonWould you like to give it a try? Here we explain everything you need to do.

Ingredients for 6 people:

Step-by-step preparation

Do you have all the ingredients? Then follow the steps below to prepare your cake.

  • Pour the eggs and sugar into a bowl. Whisk for a few minutes.
  • Then add the oil.
  • Add the yeast and cornflour.
  • Then add the pure cocoa with orange and cinnamon.
  • Stir until the ingredients are well mixed.
  • Whisk until a homogeneous texture is achieved.
  • Prepare the baking bowl: put baking paper on the base and grease it with oil.
  • Pour the batter into the mould.
  • Place the baking tin in a preheated oven at 180ºC.
  • Bake for approximately 40 minutes at 180ºC.
  • Remove from the oven and leave to cool.

Your gluten-free and lactose-free vegan chocolate cake is ready to eat! How did it turn out? We encourage you to share the result on social media - enjoy!

Chia Pudding with Chai Recipe

Posted on by factoria

Today we bring you a delicious recipe for @amandamontielChia pudding with chai, made with our pure cocoa with chai. Remember that chai gives you a pleasant feeling of well-being, as it is a combination of spices that stimulates all your senses.

Below you will find the detailed ingredients and the steps to follow - you're sure to love the result!

Ingredients

  • Vegetable milk (in this case homemade coconut milk), 250 ml
  • Chia seeds, 2 tablespoons
  • Pure cocoa with chai, 2 teaspoons
  • Rice syrup or sweetener of choice (optional), 1 tsp.

Step by step

  1. In a bowl, mix the vegetable milk, pure cocoa with chai and the sweetener. Mix well.
  2. Add the chia seeds and stir well.
  3. Divide the mixture between two glass containers or glasses, mix again with a spoon and refrigerate for 2-3 hours.
  4. Add some fruit on top and you have a perfect breakfast or snack.
  5. If the mixture is too thick, add more milk. If it is too runny, add more chia seeds and refrigerate again.

Now you've prepared your chia pudding with chai, how did it turn out? Share the result with our networks and enjoy!

Coca de San Juan recipe

Posted on by factoria

Are you getting ready to celebrate the festival? We bring you the recipe for San Juan coca de San Juan from @amandamontiel. Its version is designed for everyone, as it is perfectly suitable for those who are lactose and gluten intolerant. It is also suitable for those who have given up flour in their diet, as it is made with almond flour or, in other words, ground almonds.

As if that were not enough, the coconut sugar is one of the protagonists of this very special coca. A healthy sweetener with a low glycaemic index that helps to keep blood sugar levels under control.

Ingredients

Step by step

  1. Separate the egg yolks from the egg whites, beat the egg whites until stiff in one bowl and beat the egg yolks in another.
  2. Gradually add the remaining ingredients to the whipped egg whites: the beaten egg yolks, the coconut sugar, the almond flour and the lemon zest.
  3. Pour the mixture into a rectangular mould.
  4. Preheat the oven to 180ºC and place the baking tin with the mixture. Bake for 30-35 minutes at 180ºC.
  5. Leave to cool, unmould very carefully and ready to enjoy!

How did you like it? If you liked it!tag us and show us the result!

BioCultura Barcelona 2019 recipes

Posted on by factoria

3 irresistible recipes that we will present and prepare at BioCultura Barcelona 2019Put on your apron, take paper and pencil and write down!

Nutella with cinnamon and orange recipe

Ingredients you will need:

200 g roasted and peeled hazelnuts

15-20 g of pure cocoa with cinnamon and orange

4 Medjool dates

120 g vegetable hazelnut drink

1 teaspoon vanilla, liquid or powdered

Preparation:

  1. Grind the roasted hazelnuts in a food processor to a creamy spread.
  2. Add the pure cocoa with cinnamon and orange, the vegetable drink and the vanilla and mix well.
  3. Add the pitted dates and blend until well incorporated.
  4. Store in a glass jar in the refrigerator.

Spiced cocoa ice cream recipe

Spiced cocoa ice cream recipe

Ingredients you will need:

4 ripe bananas, frozen

40 g of cocoa with chai spices

40 g unsweetened vegetable almond drink

25 g almond cream spread

Preparation:

  1. The night before, peel the bananas, cut them into medium-sized slices and freeze them.
  2. The next day, in a powerful blender, blend the frozen bananas with the pure cocoa with chai spices, the vegetable drink and the almond cream until a homogeneous texture is obtained.
  3. Serve the ice cream with the toppings desired. If, due to friction, it has become quite crumbly, store it in the freezer for a few hours before serving.

Cacao, maca and ginger truffles with almond crisp recipe

Cacao, maca and ginger truffles with almond crisp

Ingredients you will need:

150 g hazelnuts or almonds

70 g carrot

6 Medjool dates

20 g of extra virgin coconut oil

20 g pure cocoa with maca and ginger

Ingredients for the topping:

120 g dark chocolate 85%

Almond croquant

Preparation:

  1. In a food processor, grind the hazelnuts or roasted almonds with the carrot (peeled and chopped) to a paste as finely ground as possible.
  2. Add the dates, coconut oil and pure cocoa with maca and ginger and continue blending for a few seconds until well incorporated. Keep the dough in the fridge for 1 hour.
  3. Once cooled, roll into medium-sized balls and set aside.
  4. Melt the chocolate in a bain-marie and dip the balls, one by one, with the help of two forks to drain off the excess coating. Place them on a non-stick surface.
  5. Top with almond crisp.

Maca and Ginger Cocoa Cookies Recipe

Posted on by factoria

Today we bring you a delicious recipe from the hand of @amandamontiel For the sweet tooth in the house, cocoa biscuits with Superfoods. A quick and easy-to-prepare recipe, with which you can enjoy not only the authentic taste of cocoa but also the benefits of Superfoods.

INGREDIENTS

1 cup almond flour

1/4 cup pure cocoa powder with maca and ginger

3 tablespoons liquid coconut oil

2 tablespoons agave syrup

STEP BY STEP

  1. Mix everything well in a bowl until a homogeneous mass is obtained.
  2. Make a ball and place it in the middle of two pieces of parchment paper (one on top and one on the bottom).
  3. Use a rolling pin to roll out the dough (on the parchment paper). We don't want them to be too thin, but don't make them fat, as we know each other!
  4. Remove the parchment paper and with the help of a pastry cutter, make the biscuits. I have used a star-shaped mould but you can use whatever you like.
  5. Remove the remaining dough from around the cut biscuits and set aside.
  6. With the oven preheated to 160ºC, place the biscuits in the oven. They will take about 8-10 minutes to bake.
  7. In the meantime, with the leftover biscuit dough, make a ball again and repeat the same procedure: put in between two pieces of parchment paper, roll out with the rolling pin and cut the dough with the biscuit mould and bake.

 

Another option is to take the dough and make little rounds with your hands, place them on a piece of parchment paper and flatten them with the palm of your hand. They are not star-shaped but they are just as tasty!

Find out about the benefits of superfoods with our cocoa.

¡Tag us so we can see your recipes!

Cocoa, orange and cardamom madeleines recipe

Posted on by factoria

Recipe by Cocoa, orange and cardamom muffins

Today we propose a recipe of muffins by Chloé Sucrée of Being Biotifulwith our pure Fairtrade cocoa. It is very easy and quick to make, sweet and homemade. Here are the ingredients and how to prepare it.

Ingredients for about 24 muffins

2 cups / 200 g almond flour (or hazelnut flour)
1/4 cup / 25 g oat flour
4 tablespoons of raw cocoa powder

1 teaspoon vanilla powder
1/2 teaspoon cardamom powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 cup / 250 ml yoghurt or applesauce (or pumpkin puree)
1/2 cup / 125 ml honey or maple syrup
1/2 cup / 125 ml olive oil
zest of 2 oranges
4 eggs

Don't normally use cocoa? No problem, replace it with oat flour in the same quantity. You can make a more neutral version without cocoa with vanilla, cardamom and orange. Or with lemon.

Madalenas recipe: preparation, step by step:

  • Turn the oven on at 170ºC.
  • Grease a muffin tin with coconut oil.
  • In a bowl, mix the flour with the raw cocoa powder, vanilla, cardamom, baking soda and salt.
  • In another bowl, whisk the yoghurt with the honey and olive oil. Add the zest of 2 oranges and mix.
  • Pour into the bowl of dry ingredients, add the 4 eggs and mix.
  • Fill the moulds with 2 tablespoons of the batter.
  • Bake for about 22 minutes.
  • Leave to cool before unmoulding.

¡You already have your first cocoa, orange and cardamom muffins.! You can accompany them with a Terrassa coffee, with its soft and delicate aromas, and enjoy a breakfast or a snack.leta.

How did they turn out? We hope they are delicious. Share your recipe on our Facebook, Instagram and Twitter networks - we're sure someone else will get involved!

Vegan chocolate chip biscuits

Posted on by factoria

Today we bring you another recipe that you are sure to love. It's a vegan and healthy version of the chocolate chip biscuits so famous and loved by young and old that has been made by @BeatrizMoliz. We won't keep you too long, as we're sure you can't wait to get started... These biscuits will tempt anyone!

 

Ingredients for vegan chocolate chip biscuits

  • 1 cup gluten-free oat flour
  • 1/2 cup almond flour
  • 1/2 cup buckwheat flour
  • 1/2 cup agave syrup
  • 1/2 cup Alternativa3 organic chocolate mini chocolate drops
  • 1/3 cup melted coconut oil
  • 1/2 tsp yeast
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp unsweetened almond milk

 

Vegan chocolate chip biscuits step by step

Start by preheating the oven to 180°F and prepare the baking tray with non-stick baking sheet or parchment paper.

In a blender or food processor, combine the coconut oil and agave syrup. Blend for 1 minute and then add the almond milk. Continue blending for 20-30 seconds.

In a separate bowl, combine the dry ingredients. When ready, add the wet mixture and combine. If the dough seems dry and crumbly, add another tablespoon of almond milk.

Finally, add the mini chocolate drops and mix with a spatula to incorporate them.

Using an ice-cream scoop, form the dough into balls and place them on the tray. Before putting them in the oven, flatten them a little with a spatula or your fingers.

Bake for 12-13 minutes, until the edges are golden brown.

Once ready, the biscuits should be left to cool on a wire rack for at least 15 minutes before eating, so that they take on a firm consistency.

We know that these minutes always pass very slowly, but then it is always worth it.

 

Enjoy the biscuits! If you enjoyed this recipe, we recommend you these donuts with pistachio topping which Beatriz also prepared with Fair Trade ingredients.

 

 

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Alternativa 3 S.C.C.L. ha participado en el Programa de Iniciación a la Exportación ICEX-Next, y ha contado con el apoyo de ICEX, así como con la cofinanciación de Fondos europeos FEDER, habiendo contribuido según la medida de los mismos, al crecimiento económico de esta empresa, su región y de España en su conjunto.
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